Black Pepper Free Ginger-Scallion Pork Carnitas
Slow-braised pork shoulder that shreds into tender, caramelized ribbons is one of those dishes that feels like a serious achievement — and this version delivers every bit of that satisfaction without a single crack of black pepper in sight. The flavor backbone comes from fresh ginger coins, smashed garlic, and generous scallions, all simmered low and slow with coconut aminos, apple cider vinegar, and bone broth until the pork is falling-apart soft. Ground turmeric and ginger in the dry rub give the meat a warm, golden depth that more than makes up for any spice you might think you're missing. The real magic happens at the end: shredded pork gets spooned with braising liquid and slid under the broiler until the edges go crispy and caramelized, giving you that irresistible contrast of crunch and juicy pull. For anyone navigating a pepper sensitivity or elimination protocol, carnitas-style recipes can feel off-limits because so many versions lean hard on spice blends — this one proves you don't need them. Finish with fresh cilantro, sliced scallions, and a squeeze of lime, and you've got a centerpiece dish that tastes bright, bold, and completely intentional.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb bone-in pork shoulder (boston butt), cut into 3–4 large chunks
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the braise
- 6 scallions, cut into 2-inch pieces
- 6 garlic cloves, smashed
- 2-inch piece fresh ginger, peeled and sliced into coins
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup bone broth (homemade or aip-compliant brand)
- ½ tsp fine sea salt
For serving
- 4 scallions, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the pork shoulder chunks thoroughly dry with paper towels. In a small bowl, combine the salt, turmeric, and ground ginger, then rub the mixture evenly over all surfaces of the pork.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork chunks in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on all surfaces. Transfer the seared pork to a plate.
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